S'MORES BRIOCHE DONUT RECIPE
makes 1o donuts (not stacked)
for the brioche donut
- 518 g all-purpose flour
- 10 g instant dried yeast
- 74 g sugar
- 9 g salt
- 212 g whole milk (warm)
- 111 g eggs
- 3 g vanilla extract
- 55 g unsalted butter (room temp)
- 2 L of canola oil
for the donut glaze
- 2 tbsps. milk
- 1 1/2 cups powdered sugar
for the marshmallow fluff
- 1/3 cup of water
- 3/4 cup granulated sugar
- 3/4 cup raw honey
- 3 egg whites (room temp)
- 1/2 tsp. cream of tartar
- 1 tsp. vanilla extract
for the other toppings
- 14oz. graham crackers (crushed).
- 4oz. chocolate of your choice, melted (I used Ghirardelli's dark chocolate).
- Ghirardelli sea salt caramel squares.
- Flakey sea salt
for the brioche donuts
- Butter a large bowl and set aside.
- Place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly.
- Add all of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes.
- Add the butter a few pieces at a time, incorporating after each addition before adding the next.
- Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Mix for a total of 30 minutes on low speed.
- Turn the dough out onto a lightly floured work surface.
- Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a “package” with the seam at the top.
- Place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 1 hour.
- Repeat the folding process, place it back in the bowl, cover, and refrigerate OVERNIGHT.
- Lightly flour your work surface and roll out the dough to an 11 inch wide circle.
- Using a 3.5 inch circle cutter, cut out 10 rounds of dough & a 1 inch circle cutter for the centers. Carefully transfer them to a parchment lined baking sheet.
- Using the 1 inch wide circle cutter, get as many mini doughnut holes as you can out of the scraps.
- Place a piece of plastic wrap loosely over the doughnuts and place in a warm, humid place to proof for 1 to 1 1/2 hours.
- Near the end of proofing, pour the canola oil into a heavy bottomed saucepan or pot, making sure there is at least 3 inches of oil in the pot & heat the oil to 175°C.
- Once the donuts are proofed, remove the plastic wrap and place them near your pot of oil. Have a cooling rack on a sheet pan next to your oil.
- Gently pick up one doughnut and carefully place it in the oil, making sure not to splash oil on yourself. Fry the dough for 2 minutes, then flip it and fry on the other side for 1 minute, until the doughnut is a golden brown color.
- Remove from the oil and place on the cooling rack. Let it cool for 10mins before glazing them, as they are pippin hot.
for the glaze
- In a small bowl, combine the sugar and milk, then mix till there are no lumps.
- Once you can handle the donuts, while they are still relatively warm, dip them in the glaze and let them cool completely.
for the marshmallow fluff
- In a saucepan, stir together the water, sugar, & honey.
- Place a candy thermometer in, and heat on medium to high heat. DO NOT stir anymore, as crystals will begin to form.
- Meanwhile, in a stand mixer, pour in the eggs whites & cream of tartar.
- When the syrup is ~225°F, whip the egg whites to soft peaks.
- As the syrup gets hotter, to 240°F, take it off the heat and pour it in a STEADY stream into the egg whites and it continues to whip.
- You want to be very careful as the syrup is extremely hot. Try to pour the syrup in between the bowl and egg whites, so nothing splashes back.
- Once all the syrup is poured in, whip on high till the mixture is glossy.
- Add in the vanilla extract and whip till it's cooled.
- Whatever is not used can be stored in an airtight container for 2 weeks at room temp.
- Cut the brioche donuts in half.
- On the bottom half, layer on the melted chocolate & graham cracker crumbs.
- Spoon on the marshmallow fluff, however much you desire.
- Using a blow torch, carefully toast the fluff till golden brown.
- Top with a Ghirardelli sea salt dark chocolate square and the top half of the donut.